Ingredients (Serves 1)
Recipe courtesy – Chef Pillai
- Kingfish steak – 1 (Around 250 gm)
- Turmeric powder – 1/2 tsp
Kashmiri chilli powder – 3/4 – 1 tsp
Pepper powder – 1/2 tsp
Lemon juice – 3/4 tsp
Salt – To taste - Coconut oil – 2 tsp
Curry leaves – A few, torn - Coconut milk, medium thick – 1/3 cup
Ginger – 1/2 – 3/4 tsp, thinly sliced
Green chilies – 3 – 4, split 0r 1 – 2. finely chopped
Fresh crushed pepper – 1/2 – 3/4 tsp
Salt – 1 – 2 pinches or as required
Raw mango – 2 tsp, peeled and thinly sliced - Curry leaves – A few
Coconut oil – 1 tsp
Method
- Marinate kingfish with ingredients numbered 2. Set aside for 30 minutes.
- Heat 2 tsp coconut oil in a pan over medium heat. Place the marinated kingfish and fry for 1 – 2 minutes on each side until half-cooked.
- Clean a banana/plantain leaf. Place it over flame for a few seconds to make them soft and pliable (vazhayila vaattuka).
- Place the banana leaf inside a clay pot or pan. Heat the clay pot over medium heat. Pour 1 tsp coconut oil on the vazhayila and add in a few torn curry leaves. Place the fried fish on top. Pour 1/3 cup coconut milk on top. Sprinkle sliced ginger, split green chilies, few curry leaves, crushed pepper, raw mango if using and little salt. Cook for 6 – 8 minutes over low heat. Once done, add 1 – 2 tsp coconut oil and a few curry leaves. Serve with appam/ porotta/ plain rice and a stir fry.
Fish Nirvana (Pan Fried Fish Poached in Coconut Milk) – A Chef Pillai Recipe is a post by Yummy O Yummy